Chinese potato stew

This is a delicious vegetarian stew, it reheats well, and is very forgiving with variations on the vegetables. 

INGREDIENTS:

  • 4 tbsp vegetable oil
  • 2 cloves of garlic, crushed
  • 2 slices of fresh ginger, peeled and crushed
  • 2 large potatoes, peeled and cut into 4cm cubes
  • 1 pack of green beans, sliced into 4cm lengths
  • 2 carrots, cut into 4cm batons
  • 1 punnet of mushrooms, cut into 4cm chunks (or whole if you picked the right size at the shop)
  • 4 tbsp dark soy sauce (Chinese Soy Sauce)
  • 4 tsp sugar
  • 2 tbsp dry sherry or shaohsing wine

METHOD:

  • Heat the oil in a large pan, medium to high heat, and when it is hot, add the ginger and garlic, fry for around 15 seconds. 
  • Add the potatoes, beans and carrots, and stir for another minute.
  • Add the mushrooms, and fry for another minute.
  • Add around 500m boiling water, the soy sauce, sugar and wine, and bring back to the boil. Cover, turn the heat down low and simmer for around twenty minutes. 
  • Remove the cover and turn the heat up, boiling the sauce down, stirring gently as you go. You are aiming to get down to a thick gravy-like sauce which coats the vegetables. 
  • If you want to prep ahead and reheat for after work, leave a little more sauce, so that this boils down as you reheat it. 

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